If you’re looking for a hearty, flavorful dish that will warm your soul, look no further than this pasta e fagioli recipe. This classic Italian soup is filled with tender beans, savory vegetables, and delicious pasta, making it the perfect meal for chilly evenings or a cozy family dinner. Plus, it’s easy to make, nutritious, and incredibly satisfying. Whether you're a beginner or an experienced cook, this easy pasta e fagioli recipe will become a staple in your kitchen.
This classic pasta e fagioli soup is a comforting and easy dinner option that’s perfect for any time of year. Not only is it delicious, but it’s also a healthy meal that’s packed with fiber, protein, and vitamins.
The combination of pasta and beans provides a satisfying, filling meal that the whole family will enjoy. Plus, it’s versatile enough to customize with your favorite ingredients, making it a go-to recipe for busy weeknights or cozy weekends. And with a taste as good as Olive Garden’s, it’s a restaurant-quality dish you can easily make at home!
For more delicious Italian recipes, check out these: Italian bean soup, Ground beef Italian meatballs, and Pork Milanese.
Jump to:
What is Pasta e Fagioli?
Pasta e Fagioli, or "pasta and beans," is a traditional Italian soup that combines small pasta, white beans, and vegetables, all cooked together in a savory broth. It’s a comfort food loved for its rich flavor and simplicity. The dish may vary slightly by region, but the core ingredients—pasta, beans, and a flavorful base—remain the same.
Ingredients for Pasta e Fagioli:
To make this simple pasta e fagioli, you’ll need a few basic ingredients:
- Olive oil for sautéing.
- Onions and garlic for umami flavor.
- Carrots and celery for extra vegetables.
- Mixed canned beans: a combination of red kidney beans and great northern beans.
- Small pasta like ditalini or elbow macaroni.
- Chicken broth (or vegetable or beef broth for added richness).
- Tomato Sauce and Diced tomatoes (instead of tomato paste, for a chunkier texture).
- White wine (to add depth and a little acidity to balance the flavors).
- Parmesan rind (for added flavor and richness)
- Seasonings like salt, pepper, dried basil, and Italian herbs.
How to Make Pasta e Fagioli:
- Cook the Ground Beef: Heat olive oil over medium heat in a large pot. Add the ground beef and cook until browned. Once browned, remove the beef from the pot and set aside.
- Cook the Vegetables: In the same pot, add the onion, carrot, and celery. Cook over medium heat for about 5 minutes, until the vegetables soften.
- Add Garlic and White Wine: Add the garlic to the pot and stir for about 1 minute. Then pour in the white wine and stir until the wine has evaporated.
- Add Tomato Sauce and Broth: Stir in the tomato sauce, broth, diced tomatoes, beans, browned ground beef and parmesan rind. Increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat to medium-low. Let the soup simmer for about 10-15 minutes, allowing all the flavors to meld together.
- Cook the Pasta: Add the small pasta, dried basil, and Italian seasoning to the pot and continue to simmer for another 10 minutes, or until the pasta is al dente.
- Season with salt and black pepper: Adjust the seasoning by tasting and adding salt and black pepper to your preference. Serve immediately, garnished with grated Parmesan cheese and freshly chopped Italian parsley.
Tips for the Perfect Pasta e Fagioli:
- Make it a day ahead: Pasta e fagioli actually tastes better the next day as the flavors have more time to develop. Just store it in an airtight container in the fridge, and reheat before serving.
- Add greens: For a boost of nutrition, try adding spinach or kale to the soup in the last few minutes of cooking.
- Go vegetarian: If you prefer a vegetarian version, just use vegetable broth and skip any meat-based ingredients.
- Pasta variety: Feel free to use any small pasta like Ditalini, elbow macaroni, or even orzo. The key is to have a pasta that’s small enough to blend well with the beans.
How to Store Leftover Pasta e Fagioli:
If you have any leftover pasta e fagioli, it’s easy to store and enjoy later! Here's how you can keep it fresh:
- Freezing (Optional): If you want to keep the soup longer, you can freeze it. Transfer the cooled soup into a freezer-safe container or freezer bags. Leave some space at the top to allow for expansion as it freezes. It will keep well in the freezer for up to 3 months.
- Cool the Soup: Let the pasta e fagioli cool down to room temperature before storing it. This helps prevent condensation and keeps the soup from getting too watery.
- Store in an Airtight Container: Transfer the soup to an airtight container. Make sure it's sealed tightly to maintain freshness and prevent any odors from the fridge affecting the soup.
- Refrigerate: Store the container in the refrigerator for up to 3-4 days. The flavors will continue to develop, and it will taste even better the next day!
Reheating:
To reheat, simply warm the soup on the stove over low heat, stirring occasionally. If the soup has thickened too much after refrigeration or freezing, add a little extra broth or water to reach your desired consistency.
You can find more info about it here.
📖 Recipe
Pasta e Fagioli
Equipment
Ingredients
- 1 pound lean ground beef
- 1 tablespoon extra virgin olive oil
- 12 oz diced yellow onion
- 5 oz diced carrots, (from 2 pieces)
- 5 oz diced celery
- 3 garlic cloves, (minced)
- ½ cup dry white wine
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 5 cups low-sodium chicken broth
- 1 can (15.5 oz) red kidney beans
- 1 can (15.5 oz) great northern beans
- 1 (2-3 inch) parmesan rind
- 1 teaspoon dried basil
- 1 tablespoons dried Italian seasoning
- 6 oz dried Ditalini pasta
- salt and black pepper , (as needed to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, then remove and set aside. Drain excess fat.
- In the same pot, add onion, carrot, and celery. Cook over medium heat for 5 minutes, until softened.
- Add garlic and stir for 1 minute. Pour in white wine and stir until it evaporates.
- Stir in the tomato sauce, broth, diced tomatoes, beans, browned beef, and Parmesan rind. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 10-15 minutes to allow the flavors to meld together.
- Add the dried pasta, dried basil, Italian seasoning to the pot and simmer for another 10 minutes, or until the pasta is tender. Adjust seasoning with salt and black pepper to taste.
Notes
- Refrigerate: Store the container in the refrigerator for up to 3-4 days. The flavors will continue to develop, and it will taste even better the next day!
- To reheat, simply warm the soup on the stove over low heat, stirring occasionally. If the soup has thickened too much after refrigeration or freezing, add a little extra broth or water to reach your desired consistency.
Rika says
So easy to make and full of flavor!